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Oven Seared Hanger Steak

Servings = 2 | Serving size =about 4 ounces steak

This recipe can be multiplied by 2, 3, 4, 5.

This recipe does make good leftovers.

Serve with Roasted Potatoes or Mashed Yams or Yam Home Fries or Home Fries - Low Sodium Version or Home Fries or Thick Cut Yam Fries

AND

Serve with Parmesan Squash or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes

2	4 ounce hanger steaks
1 Tbsp	extra virgin olive oil
1 Tbsp	red wine vinegar
1 Tbsp	balsamic vinegar
1 Tbsp	tomato paste
1 Tbsp	water
1/4 tsp	salt
	fresh ground black pepper
1 tsp	Dijon mustard
	spray olive or grapeseed oil
2 Tbsp	water

Preheat the oven to 425°F. Place a large skillet in the oven.

Place the hanger steaks in a bowl with the olive oil, red wine vinegar, balsamic vinegar, tomato paste, water, salt, pepper and Dijon mustard. Toss the steaks well to thoroughly coat with the sauce.

When the pan is hot add the hanger steaks Reserve whatever marinade doesn’t cling to the steaks.

Cook for about 5 - 7 minutes and turn. Place the rest of the sauce on top of the steaks. Cook for another 5 - 7 minutes for medium rare.

Remove the pan from the oven and place the steaks on a cutting board. Let them rest for a few minutes. While they are resting add the water to the pan 1 tablespoon at a time whisking to create a sauce. Use more water if needed but don’t make the sauce too thin.

Slice the steaks and place it on a plate and top each with half of the sauce.

Nutrition Facts

Serving size: about 4 ounces steak | Servings 2

Calories 244 | Calories from Fat 126

Amount Per Serving (% Daily Value)

Total Fat 14g (22%) | Saturated Fat 4g (20%)

Monounsaturated Fat 8g | Trans Fat 0g

Cholesterol 48 mg (16 %) | Sodium 507 mg (21 %)

Total Carbohydrates 2g (1%) | Sugars 1g

Dietary Fiber 1g (2%) | Protein 25g

Vitamin A 3% | Vitamin C 3 % | Calcium 4% | Iron 13%

Vitamin K 7 mcg  | Potassium  494 mg | Magnesium  33 mg